In 2025, Food & Wine looked back at a quarter century of restaurant trends — among them, molecular gastronomy. “In the hands of these experts, it was often revelatory and emotional,” writes F&W’s Kat Kinsman. “A person might giggle hysterically at the burst of a liquid olive or edible helium balloon, or weep at an atomized shrimp cocktail.”
Spanish chef Ferran Adrià preferred the term “‘techno-emotional,’ emphasizing the sense of connection, of diners’ engagement,” according to food writer Anya von Bremzen. “At its very best, an avant-garde Spanish meal is a piece of whimsical, interactive performance art.”
It’s hard to overstate Adrià’s influence on the food world: He was featured on a Time magazine list of the 100 most influential people; his restaurant, El Bulli, in Catalonia, Spain, was so in-demand that even his relatives struggled to get a table; he introduced techniques and technology of the lab — think liquid nitrogen or centrifuges — to kitchens around the world.
In another essay, von Bremzen writes about how he “fashions paella out of Rice Krispies, entraps quail eggs in a cage of gold-tinted caramel, and turns foie gras into frozen dust.”
In that same essay, she finds with surprise that his recipes for home cooks, published in his cookbooks, are remarkably practical. (“It was like discovering a volume in which Einstein explains fractions to school children.”)
El Bulli has long closed, but its influence continues to reverberate through the food world and — if you wish — in your own kitchen. Adrià’s recipes for Food & Wine are simple, ingenious, and delicious. His Superquick Strawberry Ice Cream requires no ice cream maker, his Mackerel Escabeche requires no marinade, and his favorite Catalan-style sandwich (a Bikini) is stacked with the crowd-pleasing flavors of a pizza.
“Food is one of life’s greatest pleasures,” he says. “And to be happy is easy, so easy.”
Potato Chip Spanish Tortilla
Food & Wine / Photo by Morgan Hunt Ward / Prop Styling by Josh Hoggle / Food Styling by Julian Hensarling
This F&W homage to Adrià borrows his creative ingredient swap: opting for crispy potato chips instead of thinly sliced par-cooked potatoes. Here, we make it with jalapeño-flavored chips for some added heat. It requires just 25 minutes of active time and is on the table in under an hour.
Egg and Potato Chip Tortilla
Food & Wine / Photo by Kelsey Hansen / Food Styling by Lauren McAnelly / Prop Styling by Joseph Wanek
This is the original recipe for Adrià’s tortilla de patatas, his take on the classic Spanish dish. His version of the fluffy potato omelet uses coarsely crushed plain potato chips, plus finely chopped Serrano ham and piquillo peppers. It’s as delicious as it is simple — and ready in just 10 minutes.
Pistachio-Crusted Rack of Lamb with Pancetta
Quentin Bacon
A classic preparation like rack of lamb is hard to imagine on the menu at the radically experimental El Bulli. Yet in Adrià’s cookbook Cocinar en Casa, he reimagines the cut as a surprising, deeply satisfying dish that’s entirely approachable for home cooks. True to form, Adrià coats the lamb in pistachio pesto before wrapping it in pancetta, a clever technique that locks in moisture and adds an extra layer of richness as the meat roasts.
Fruit Meringue Kebabs
Quentin Bacon
Whimsical “lollipops” in unexpected flavors such as black truffle were a hallmark of El Bulli. Ferran Adrià dubbed these playful, meringue-coated fruit skewers “Chupa Chups Julio Verne,” or “Jules Verne Lollipops,” a name that nods to their fanciful look — reminiscent of props from a vintage science fiction film.
Almost-Instant Soft-Serve
Greg DuPree
The dessert draws inspiration from Adrià’s recipe for Superquick Strawberry Ice Cream, which uses a food processor rather than an ice-cream maker. F&W’s Justin Chapple streamlines the concept further by using sweetened condensed milk, making it even more user-friendly. The result is a creamy, sherbet-like treat that relies on just four ingredients and comes together in minutes. This version was named one of F&W’s 40 best-ever recipes in 2018.
Dining and Cooking